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Accession IconE-MEXP-3045

Sulphur dioxide evokes large scale reprogramming of the grape berry transcriptome

Organism Icon Vitis vinifera
Sample Icon 12 Downloadable Samples
Technology Badge Icon Affymetrix Vitis vinifera (Grape) Genome Array (vitisvinifera)

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Description
Sulphur is used as a food preservative, especially throughout the table grape and wine industries, <br></br>however there is increasing concern as to the health rises associated with human consumption. <br></br>Thus, we investigated the transcript abundance changes in grapes treated with sulfur dioxide and <br></br>other preservative compounds, compared to control treatments. Export quality, red-skinned ‘Crimson<br></br> Seedless’ grapes (Vitis vinifera L.) were harvested at commercial maturity from one vineyard <br></br>in the Swan Valley region of Western Australia. At least 15 kg grapes per treatment were <br></br>completely immersed in the treatment solution (? 1 min) and allowed to dry on racks before <br></br>being weighed in to 7 x 2 kg lined export cartons, without sulphur pads. Once packed, cartons <br></br>were immediately placed in 2 °C storage for up to 56 days and once cool, commercial <br></br>SO2-generating pads were placed into cartons for SO2 treatment. The salicylic acid (SA,<br></br> 25 mM), methyl jasmonate (MJ, 5mM) and their combination (25 mM SA + 5 mM MJ) were <br></br>dissolved in 0.5 % (v/v) dimethyl sulphoxide (DMSO). A 0.5 % solution of DMSO was used<br></br> as a control treatment. An additional, untreated control for sulphur-treated berries was used.<br></br>Microarrays were performed in duplicate for the 6 treatments, Sulfur dioxide (plus untreated <br></br>control), SA, MJ, and the combined SAMJ treatment (plus DMSO control) on grape berries <br></br>after 21 days of treatment post harvest. The results indcate a large scale re-programing of <br></br>the grape berry transcritpome, similar to that which has been observed for prolonged <br></br>exposure to harsh oxidative stress conditions.
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